TECHNOLOGICAL APPROACH TO OBTAINING AND USING SOYBEAN SEED GERM FRACTION IN SPECIFIC FOODS

During the accelerated development of space branch and construction of the cosmodrome «Vostochny» the development of technologies and compounding of specific foods for cosmonauts connected with their physical and nervous-emotional activity is an actual problem. The purpose of our research is the development of obtaining the ways and schemes of obtaining of biologically active component from soya seeds and foodstuffs of specialized purposes. During the research and the development of specific foods the following methods were used: the biochemical structure of initial raw material and finished products were defined by means of infra-red scanner FOSSNIR System 5000 (Sweden); mass fraction, moisture, fat, vitamin E were found according to corresponding standards. Power value of finished goods was calculated using Rubnerа factors. The method of pair comparisons and mark scales was used for organoleptic evaluation. The result of the given research is the development of a scientifically proved technological approach to obtaining of flour from germ fraction of soya seeds, the technological scheme including moisture-heat processing, germination, frying and decortications of soya seeds, and decomposition and fraction dressing with their subsequent crushing. The chemical composition and biological value of specific foods produced with the addition of germ soya flour has been investigated. It has been established that in the formula of bread and flour confectionery containing from 10% to 25 % of flour from germ fraction of soya seeds allows us to raise the content of fiber in comparison with control samples from 46% to 74 %, and that of tocopherol (vitamin E) from 40% to 100 %.